Name: My Caesar Salad
Cook time: 1800 s
Total time: 1800 s
Yield: 1 salad
Ingredients: For the croutons; 400 gr leftover challah; 50 ml water; 50 ml olive oil; 1 tablespoon of Za'atar; 1 tablespoon of salt; For the salad; 3 romaine lettuce; 6 anchovies; 1 clove garlic; Two free range egg yolks; 1 tablespoon of mustard; 25 ml extra virgin olive oil; 25 ml vegetable oil; Lemon juice; A lot of Parmigiano Reggiano; Black pepper; Salt

BenGingi

If your left with a day-old challah, you should turn it into croutons. Challah is a great bread for croutons because it easily absorbs seasoning and can toast in the oven on low heat for a while. I made mine with Za'atar, but I encourage you guys to get creative and try whatever comes to your mind.

And what can you do with these croutons? First- snack them as is! They are so yum and crunchy! You can also add them to a soup or a bomb Caesar salad.

My Caesar Salad

Cut the challah into little cubes. Mix olive oil, water, za'atar, and salt.

Toss the challah cubes in the olive oil- za'atar mix.

Place on a baking tray. Bake for an hour at 300F or 150C. Mix them every 20 min to get an even toasting.

Make the Caesar salad: cut the anchovies and the garlic into small pieces.

Spread some salt on top of the garlic and smash it into a smooth paste with your knife. Add the anchovies and keep going until both become one.

In a bowl, mix the egg yolks, mustard, and lemon juice.

While whisking, add the oil drop after drop. By doing this step slowly, you create a perfect emulsion between the oil and the rest of the ingredients.

Add the anchovies-garlic paste, mix well.

Add sh*t lots of Parmigiano Reggiano and black pepper. Mix the sauce.

Cut the romaine lettuce to quarters. Toss them in the Caesar sauce.

Add the challah croutons and toss them in the salad.

Spread more Parmigiano Reggiano and eat right away!

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